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Gluten Free Cheese Sauce using Xanthan Gum

Makes 700ml sauce

This low carb, gluten free cheese sauce is ideal for making cauliflower cheese.  Alternatively, add chopped fresh parsley and serve with cooked fish. Other plant-based milks can be used in place of the almond milk.

Free from Gluten, Egg, Soya, Wheat, Nuts
Vegetarian, Without crystal sugar

Ingredients

Change Quantities:
  • 25g butter
  • 1 tsp FREEE Xanthan Gum
  • 500ml almond milk
  • 150g cheddar, grated
  • salt and pepper
  • ground nutmeg (optional)
  1. Gently melt the butter then leave until cool but still runny.
  2. Sieve the xanthan gum over the butter and stir to make a smooth paste.
  3. Measure half the almond milk into a jug and the other half into a saucepan.
  4. Add the cold milk to the mixing bowl, a spoon at a time, beating vigorously with a whisk after each addition, to make a smooth paste.
  5. Heat the saucepan of milk over a medium heat.
  6. When bubbles start to appear pour a little milk into the mixing bowl and beat until smooth.
  7. Tip everything back into the saucepan, beating to combine.
  8. Bring to the boil and allow to cook gently for a minute.
  9. Remove from the heat and stir in the grated cheese.
  10. Season with salt and pepper and a pinch of nutmeg if used.

Equipment

saucepan and jug

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Ingredients

Change Quantities:
  • 25g butter
  • 1 tsp FREEE Xanthan Gum
  • 500ml almond milk
  • 150g cheddar, grated
  • salt and pepper
  • ground nutmeg (optional)

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